Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST322

Course Name:

Local Cuisine 4 (Marmara+İstanbul+Ottoman)

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of the course is to identify geographical, climatic and agricultural richness of our culture and examine the different features of Marmara. Moreover, the course promotes the richness of our culture by having students actually come forward with their meals in the kitchen. The Ottoman palace kitchens, which have taken place in our region came back to life today with features will refine in accordance with our table this day habit. Selected dishes of Marmara, Istanbul and Ottoman dishes will be produced by students by their own. The course explain these dishes by focusing on indigenous climate, food, cooking techniques, migration, examining the structure of migration features which provide the knowledge and belief in their culture that gave birth to these dishes.

Course Content:

• Syllabus
• Discuss Course Outline, Instructor to verify completion
• The Dishes of Sakarya, Canakkale, Tekirdag, Balıkesir, Yalova, Edirne, Istanbul and Ottoman

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) • The Dishes of Sakarya, Istanbul and Ottoman • Identify Alisa (Sakarya), Hünkar Begendi (ISTANBUL), • Describe spinach sautéed (Ottoman), HALVA-Yi ME'MUNİYY (Ottoman)
2) The Dishes of Canakkale, Istanbul and Ottoman • Describe Tomato Soup (Canakkale), Pumpkin Fritters (Istanbul), • Identify sweet meat (Ottoman), cheese dessert (Marmara Region)
3) • The Dishes of Ottoman • Describe Tomato Soup with Rice (Istanbul), Cheese pie (Istanbul). • Identify Kadınbudu (Ottoman) Meatballs (Istanbul).
4) • The Dishes of Tekirdag, Istanbul and Ottoman • Describe Çeneçarpan Soup (Tekirdag), Aubergine Rice (Istanbul), • Describe Leg of lamb (Ottoman), Rice Pudding with gum (Istanbul)
5) • The Dishes of Balıkesir, Edirne and Istanbul • Describe Vegetable Soup (Balıkesir), Mamzama (Edirne), Plum Meat (Ottoman). • mussel rice (Istanbul), Yoghurt Dessert (Balikesir).
6) • The Dishes of Edirne, Tekirdag, Istanbul and Ottoman • Tripe soup (Edirne), Tolçka (Tekirdag). • Uzbek rice (Istanbul), Melon Stuffed (Ottoman), Sugar Pie (Ottoman).
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Curriculum disclosure • Defining the course content • Meet • Sharing expectations • Determination of project topics	Review the Syllabus Homework: assigned reading for next class session
2)	• Identify Alisa (Sakarya), Hükar Begendi (ISTANBUL), • Describe spinach sautéed (Ottoman), HALVA-Yi ME'MUNİYY (Ottoman)	Homework: assigned reading for next class session
3)	• Describe Tomato Soup (Canakkale), Pumpkin Fritters (Istanbul), • Identify sweet meat (Ottoman), cheese dessert (Marmara Region)	Homework: assigned reading for next class session
4)	• Describe Tomato Soup with Rice (Istanbul), Cheese pie (Istanbul). • Identify Kadınbudu (Ottoman) Meatballs (Istanbul).	Homework: assigned reading for next class session
5)	• Describe Çeneçarpan Soup (Tekirdag), Aubergine Rice (Istanbul), • Describe Leg of lamb (Ottoman), Rice Pudding with gum (Istanbul)	Homework: assigned reading for next class session
6)	• Describe Vegetable Soup (Balıkesir), Mamzama (Edirne), Plum Meat (Ottoman). • List and explain mussel rice (Istanbul), Yoghurt Dessert (Balikesir).	none
7)	• List and explain Dough Soup (Balikesir), Kran Manca (Tekirdag), • Identify Islim Kebab (Istanbul), pilaf (Ottoman).	Homework: assigned reading for next class session
8)	• Evaluation of the issues described so far via midterm	Analyze midterm exam questions.
9)	• Describe Tripe soup (Edirne), Tolçka (Tekirdag). • Describe Uzbek rice (Istanbul), Melon Stuffed (Ottoman), Sugar Pie (Ottoman).	Homework: assigned reading for next class session
10)	• Discuss Filter Red Lentil Soup (Istanbul), Yalova omelet (Yalova), • Describe paper kebab (Istanbul-Yakacık), The Syrup of Sinkencebin (Ottoman).	Homework: assigned reading for next class session
11)	• Explain Chicken Noodle Soup (Istanbul), Stuffed Eggs (Balikesir). • Describe Gras Winding (Edirne), loaf (Istanbul), quince jelly (Ottoman).	none
12)	• Identify Pumpkin Soup (Tekirdag), Ayvabastı (Bursa). • Identify Hasanpaşa Meatballs and Tezpişti (Ottoman).	none
13)	• Explain Meatballs Soup (Tekirdag), Imambayıldı, Papaz Yahnisi (Ottoman). • Describe the Zerde (Ottoman).	none
14)	• Describe Leek Soup (Edirne), Pendik Pilakisi (Istanbul), Leg Groom (Edirne), Gülbeseker (Ottoman).	none
15)	• General Review	Study for final exam
16)	Final Exam	No data

Sources

Course Notes / Textbooks:

References:

• Gursoy, D. (2013). Tiridine Tiridine Suyuna da Bandım: Tarihin Süzgecinde Yöresel Mutfağımız. Oğlak Yayıncılık: İstanbul.
• Kut, Günay, Et-Terkibat fi Tabhi’l - Hulviyyat (Tatlı Pişirme Tarifleri), Ankara, 1986
• Halıcı, Feyzi, Ali Eşref Dede’nin Yemek Risalesi, Ankara,1992
• Mahmud Nedim bin Tosun, Aşçıbaşı, İstanbul, 1999
• Mustafa Âli (Gelibolulu), Ziyafet Sofraları, İstanbul, 1978
• Musahibzade Celal, Eski İstanbul Yaşayışı, İstanbul, 1992

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	4

Learning Activity and Teaching Methods

Individual study and homework
Lesson
Group study and homework
Reading
Homework
Q&A / Discussion
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Individual Project
Group project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	64
Application	16	64
Quizzes	1	0
Midterms	1	1
Final	1	4
Total Workload		133